Teriyaki Salmon on Rice
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Teriyaki Salmon on Rice<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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Here is a recipe that is designed to impress. Both in how it looks and how it tastes. This is the ultimate homemade Teriyaki Salmon on Rice Dish. Everything in this recipe you make from scratch too! From homemade Teriyaki Sauce to your very own Sushi Rice. The little secret though is, while it will look and taste impressive – it’s so easy to make!

You can keep this dish simple and just make the Salmon with Rice, which will be great either for a light dinner or a hearty lunch. To go all out however, add some delicious vegetables which complement the sweetness of the Teriyaki Sauce. For this recipe we’re using Shiitake Mushrooms and Bok Choy. Both subtle flavors that are fantastic in this dish, and super simple to make

A simple technique to ensure crispy Salmon skin every time

For this recipe we recommend you use Salmon Filets with the skin on. The skin of the Salmon is such a delicious part of this protein. It is also super healthy for you too, so definitely do not let it go to waste. We’ve got a couple of easy techniques to follow that, if done will ensure a deliciously crispy skin

Teriyaki Salmon on Rice Crispy Skin
Follow these techniques to ensure beautifully crispy Salmon skin every time

Scrape off the fish gunk from the skin

This is an often-overlooked step when cooking Salmon. The skin of the Salmon, like most fish, is covered with this fishy gunk. It’s almost gelatinous in texture and is a big prohibitor in getting the skin crispy. The simple trick is to remove this gunk before cooking. You do so by scraping all that gunk off the skin with the back of a butter knife. You’ll see the knife immediately starts to collect all the gunk. Just get rid of it – as less moisture on the fish means more crispiness!

Salt the Skin

This is an easy step and very common. Simply add Salt to the skin before you cook it, ideally about 5 – 10 minutes prior. Salt will extract excess moisture from the skin which you will see as it forms droplets of liquid on the skins surface. Simply pat these droplets off before cooking

For our Salmon Teriyaki with Rice dish, we cook the fish with the skin touching the pan the entire time

First we pan fry the fish skin-side down to begin the cooking process of getting it lovely and crispy. We then finish off the cooking process in the Oven, which will cook the remainder of the fish evenly, but also continue to crisp up that delicious skin

This technique works wonderfully. The only trick is you will need to cook this dish in an oven proof pan, such as a Cast Iron Pan. Timing is everything too. Pan fry the Fish for about 7-8 minutes, then it goes into the Oven for 5 minutes and you’ll be done

Beautiful Salmon on Rice
No need to buy pre-made Teriyaki Sauce from the grocery store. Follow this recipe for an amazing sauce you can make at home

Try making your own Teriyaki Sauce at home, it’s easy to do

Usually when home cooking involves an exotic sauce like Teriyaki the easiest thing to do is reach for the ready-made sauces in the grocery store. You can absolutely do this, it’s great if you’re low on time. However, for the truly authentic taste and for some fun – why not try making the sauce yourself?

It’s quite an easy Sauce to make, you just need the right ingredients. Some of the ingredients you require are a little rarer for many kitchens, but once you’ve got them in your pantry you’ll be making all kinds of fun Asian recipes with them

The Ingredients for a Homemade Teriyaki Sauce are Soy Sauce, Mirin, Cooking Sake, Honey, Brown Sugar, and Sesame Oil. All these ingredients are wonderful on their own and when combined make the most luxurious Teriyaki Sauce

Making the sauce is very simple. You just add all of the ingredients into a saucepan and gently bring to a simmer. Reduce the sauce until it has just started to thicken then turn off the heat. The sauce will continue to thicken as it cools, due to the sugar content in it. It’s great to use as a glaze to finish off dishes just before serving. Adding a rich, sweetness to the dish

The toughest part about the Teriyaki Salmon on Rice recipe is to avoid burning the skin

Cooking with any type of Sugar carries a bit of a challenge as it tends to burn much easier than other ingredients. The trick to perfecting this delicious Teriyaki Salmon on Rice is to have a beautiful caramelization over the Salmon, without it burning. We’ve got a couple of nice tricks up our sleeve to help you with achieving this

  1. Only baste the flesh side of the Salmon during the cooking process, avoiding the sauce making contact with the hot frying pan. This technique ensures you get all that delicious Teriyaki sauce flavor into the Salmon, without it going all over the pan and burning everything
  2. Once the Salmon is done, only then do you baste the skin with more Teriyaki Sauce. By doing this we maintain a beautiful crispy skin, but also get that delicious Teriyaki Sauce all over the Salmon skin too. If we were to baste the Salmon skin before we sear it off, it will be very difficult to get the skin crispy

Pan fry the Shiitake Mushrooms and finish with Teriyaki Sauce for a beautiful glaze

There are a couple of ways you can prepare the Shiitake Mushrooms. Our preferred method is to pan fry them in a separate frying pan while the Salmon is in the Oven. They’ll only take about 5 minutes on a high heat, so you can finish them at the same time the Salmon is done

Teriyaki Salmon on Rice with Mushrooms
The Teriyaki Salmon on Rice dish is perfect with some delicious Shiitake Mushrooms

Another method is to simply roast them in the Oven along with the Salmon. They will need a longer roasting time than the Salmon, however, probably an additional 10 minutes after the Salmon has been taken out. For ease of cooking, it’s best to pan fry them separately. Sorry, that does mean a little more washing up to do!

To finish the Mushrooms, add about 2 tbsp. of the delicious Teriyaki Sauce into the pan. The Mushrooms will drink up all that flavor and taste phenomenal. Adding the Teriyaki Sauce will also give the mushrooms a beautiful color. A dark golden glaze created from the sugar in the Sauce

Recipe Details


2 people

Prep time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Teriyaki Salmon on Rice Recipe


  • 2 Salmon Fillets, Skin on
  • 1 cup Sushi Rice
  • 1 tsp. Rice Wine Vinegar
  • 1 tsp. White Sugar
  • 1/3 cup Soy Sauce
  • ¼ cup Mirin
  • ¼ cup Cooking Sake
  • 1 tbsp. Honey
  • 1 tbsp. Brown Sugar
  • ½ tsp. Sesame Oil
  • 1 tsp. Cornstarch
  • 1 tsp. Grated Ginger
  • 1 bunch of Bok Choy or Chinese Broccoli
  • 1 cup Shiitake Mushrooms (100g), sliced
  • Salt
  • Optional toppings: chopped Scallions, Furikake Rice Seasoning


  1. To make the Teriyaki Sauce combine Soy Sauce, Honey, Mirin, Cooking Sake, Brown Sugar, Sesame Oil, and Ginger in a Saucepan. Place on the stovetop over medium heat and cook while stirring for about 2 minutes
  2. Create a slurry by mixing Corn Starch with 1 tsp. of Water in a small bowl, then add to the Saucepan. Simmer the Sauce for 7-8 minutes until thick enough to coat a spoon
  3. Place the Rice and 1 ½ cups of Boiling Water into a Saucepan over medium heat. Stir immediately, then cover, and reduce the heat to a low simmer. Cook for 10 minutes, then turn off the heat and leave for a further 10 minutes to finish cooking the Rice
  4. Transfer Rice to a large bowl and add 1 tsp. of Salt, 1 tsp. of White Sugar, and the Rice Wine Vinegar. Mix well with a wooden spoon until the Vinegar and Salt are mixed through and the rice is lovely and fluffy

Teriyaki Salmon cooking in Cast Iron Pan
Cook the Salmon skin side down in an oven safe pan such as a Cast Iron Pan

Cooking the Teriyaki Salmon

  1. Scrape the skin with the back of a butter knife to remove all the excess gunk. Season the Salmon skin with 1 tsp of Salt
  2. Place an Oven Safe frying pan such as a Cast Iron Pan on the stovetop over medium heat. Once hot, add the Salmon, skin side down. Cook for 7-8 minutes then brush the Teriyaki Sauce over the flesh side of the Salmon
  3. Place the Pan in the oven pre-heated to 350 F and bake for 5 minutes, until the internal temperature of the Salmon is 120 F
  4. While the Salmon is baking, add the Mushrooms to a frying pan with a splash of Vegetable Oil and 1 tsp. of Salt over high heat. Cook for 10 minutes, stirring frequently. Finish with 2 tbsp. of the Teriyaki Sauce to glaze the Mushrooms
  5. Add the Bok Choy to the frying pan and cook for 3-4 minutes, turning once until lightly charred and cooked through
  6. Remove from Oven, flip over so the Skin is exposed and set on a flat surface. Brush the Skin with more Teriyaki Sauce then serve with the mushrooms and Bok Choy
  7. Sprinkle your optional toppings over the Salmon to add some beautiful flavor, texture, and color. Serve the dish in 1 bowl with all of the ingredients. If you like, you can pour a little more Teriyaki Sauce over the Fish before serving

We hope you’ve enjoyed our tasty Teriyaki Salmon on Rice recipe. The good news is you’ll likely have some leftover Teriyaki Sauce, which you can use to make these awesome Teriyaki Chicken Skewers (recipe coming soon). A great Lunching on Leftovers meal!

Happy Cooking

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